Steps: (1-5 are copied from the earlier gnocchi dish)
1. Cut the baked potatoes in half lengthwise and scoop out the flesh from the potatoes. Set the flesh aside in the bowl, discard the skins. Pass the potato flesh through a ricer or mash them.

2. In a large mixing bowl, add in the egg, thyme leaves, Parmesan and about 3/4 of the cup of flour. Season with salt and pepper. Mix everything well with your hands. Add in more flour from the remaining 1/4 cup, if the mixture remains very wet. When the mixture begins to come together, transfer to the well floured board and knead gently for about 4-5 minutes until the ball of dough is relatively dry to the touch.

3. Roll into a ball and cut into 2 halves. Roll each half into a long cigar. Then cut of individual pieces from the cigar. About 2-3 cm for each piece. Using a floured finger, make a small indentation in each gnocchi.

4. Place the gnocchi gently into a pot of boiling water. When the gnocchi start to float, take them all out of the water and drain.

5. In a saute pan, heat some cooking oil over medium-high heat. When oil is heated, add in the gnocchi and saute them about 2-4 minutes per side. (depending on how brown you want them). Remove and set aside on a dish lined with paper towels.

6. In the same pan, reduce heat to medium, add in shallots and garlic. Fry for 2-3 minutes, until shallots soften then add in the mushrooms and fry for another 5 minutes or so, until the mushrooms start to brown and the released moisture from the mushrooms dry up. De-glaze the pan with the white wine, and allow to simmer for 1-2 minutes. Then add in the chicken stock and allow to simmer for another minute or so. At the same time, gently scrape the lovely brown bits off the base of the pan, mixing them together with liquid.

7 Add in the butter and mix well. Add in the thyme leaves and gnocchi. Mix well and fry for about 1 minute. Turn off the heat and dish onto 2 dinner plates. Garnish with chives and generously with grated Parmesan. Serve immediately.